Pork Cordon Bleu
Our pork Cordon Bleu recipe is a perfect thing to do with those supermarket pork loin steaks that are cut so thin they seem to dry out as soon as they hit the pan. Stuffing the steaks with ham and cheese and then covering them in crispy breadcrumbs creates a pocket of hot steam as it cooks, ensuring the loin doesn't dry out. Unashamedly retro, but a real crowd-pleaser too! Serve with potatoes and greens of your choice, or stuff it into bread for a seriously good sandwich.
Ingredients
Metric
Imperial
- 2 pork loin steaks
- 2 slices of Gouda
- 2 slices of ham
- 3 tbsp of Doves Farm Organic Plain White Flour
- 1 large egg, beaten with a pinch of salt and dash of milk
- 50g of Panko breadcrumbs
- vegetable oil, for deep-frying
Method
Trim away any fat, then butterfly the pork loin steaks. Place a slice of ham and a slice of cheese inside, then fold the steaks back up. Season on both sides with salt and pepper
- 2 pork loin steaks
- 2 slices of Gouda
- 2 slices of ham
Set out a breadcrumbing station with a plate of flour, a dish of the beaten egg, a plate of breadcrumbs and a clean plate or tray for the finished product. First dip the pork in the flour, followed by the egg, then the breadcrumbs. For an extra-crispy finish, dip them in the egg and breadcrumbs again. Ensure both steaks are completely covered in breadcrumbs
- 3 tbsp of Doves Farm Organic Plain White Flour
- 1 large egg, beaten with a pinch of salt and dash of milk
- 50g of Panko breadcrumbs
Place a large frying pan over a medium heat and fill with about a centimetre of oil. Carefully lay the pork into the pan and fry for 4–5 minutes each side until golden and crisp
- vegetable oil, for deep-frying
Serve up hot with chips, a side salad or even in a big sandwich
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